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Taco Stuffed Shells

By Britney
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 8 servings
Cast iron skillet of Mexican stuffed shells topped with avocado and onion.
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Who doesn't love a one pot meal? Bake this up right in the skillet from the beef and have a taco inspired pasta dish in no time.
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Ingredients 

  • 1 lb Ground beef
  • 1 packet Taco seasoning
  • 1/2 Bell pepper
  • 1 Onion
  • 7 oz can green chiles
  • 4 oz Cream cheese
  • 12 oz giant shells
  • Red enchilada sauce
  • 1 1/2 cups Mexican cheese blend

Toppings:

  • Sour cream
  • Salsa
  • Avocado

Instructions 

  • Preheat oven to 350 degrees F. Boil shells.
  • Cook beef onions and bell peppers until beef is thoroughly cooked. Add taco seasoning.
  • Add green chiles and cream cheese and 1/2 cup cheese and toss together until cream cheese and cheese are fully melted.
  • Add half of enchilada sauce to bottom of pan. Stuff shells and place shells on top. Sprinkle remaining cheese on top.
  • Cover with aluminum foil and bake for 20 minutes, remove the foil and cook for an additional 10 minutes then broil for 2-3 minutes.
  • Top with fave taco toppings.

Nutrition

Calories: 447kcal, Carbohydrates: 38g, Protein: 21g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 665mg, Potassium: 348mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1004IU, Vitamin C: 21mg, Calcium: 184mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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